Photo of Indian-spiced chicken with mango raita by WW

Indian-spiced chicken with mango raita

Points® value
Total Time
20 min
10 min
10 min
This 20-minute dinner marries spiced chicken with a tasty mango raita, an Indian condiment made from yogurt with vegetables and occasionally fruits, that are often used to add a cooling effect to spicy Indian cuisine. This minty raita offers a sweet and crunchy blend of mango and cucumber; it is equally delicious served with pork tenderloin, salmon, or shrimp. It also makes a great snack, too, when scooped up with jicama, carrot, or celery sticks. Kirby cucumbers are small, crunchy, and mild with firm flesh and bumpy skin. You can omit the cayenne pepper if you prefer a milder dish.


Plain fat free Greek yogurt

½ cup(s)

Ginger root

1 tsp(s), peeled, grated

Garam masala

1 tsp(s)

Table salt

¾ tsp(s)

Black pepper

¼ tsp(s)

Uncooked boneless skinless chicken breast

20 oz, 4 (5-oz breasts)

Canola oil

1 tsp(s)


1 medium, ripe, peeled, pitted, and diced

Kirby cucumber

1 average, peeled and diced

Fresh mint leaves

2 tbsp(s), thinly sliced

Cayenne pepper

1 pinch(es)


  1. Whisk together 1/4 cup yogurt, the ginger, garam masala, 1/2 teaspoon salt, and the pepper in medium bowl. Add chicken, turning to coat evenly.
  2. Heat oil in large skillet over medium-high heat. Add chicken and cook, turning occasionally, until chicken is cooked through, 8 to 10 minutes.
  3. Meanwhile, to make raita, stir together remaining 1/4 cup yogurt, the mango, cucumber, mint, remaining 1/4 teaspoon salt, and the cayenne in medium bowl. Serve chicken with raita.
  4. Serving size: 1 chicken breast and about 1/2 cup raita